Gravy Recipe Video

A good gravy is the basis of all excellent sunday roasts and in my opinion is the only correct accompaniment for Yorkshire Puddings. You can easily make it using the meat juices from roasted beef or chicken or other meats. Packet and instant gravies can't even come close in terms of quality and richness of flavour!


Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
DishMain Ingredient


 Meat stock500 Milliliter (good and home made stock)
 Roasted vegetables1 Cup (16 tbs) (Roasted onion, garlic, carrot etc – anything laid under the meat while it roasts)
 Leftover marinade1 Cup (16 tbs) (Leftover marinade made from red wine, crushed garlic, onion etc)
 Meat juices1 Cup (16 tbs) (From the meat)
 Flour1 Tablespoon

Nutrition Facts

Serving size

Calories 118 Calories from Fat 51

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 0.17 g0.86%

Trans Fat 0 g

Cholesterol 0.6 mg

Sodium 1145.4 mg47.7%

Total Carbohydrates 11 g3.7%

Dietary Fiber 0.45 g1.8%

Sugars 1.6 g

Protein 5 g9.5%

Vitamin A 3.6% Vitamin C 16%

Calcium 2.3% Iron 2.9%

*Based on a 2000 Calorie diet


1. Once your meat is roasted in the oven, remove it from the oven and allow it to stand while you take the onion which was roasted underneath the meat
2. Place into a saucepan with any vegetables from the marinade - garlic, carrot and so forth.
3. Add in the flour and heat through, stirring well until the flour is well mixed with the vegetables.
4. Add in the stock and the meat juices and bring to the boil.
5. Reduce the heat slightly and simmer until the gravy has reduced down and thickened.

6. Serve up and enjoy.